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Preheat oven to 400 F.
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Place all ingredients for the creamy sauce in a blender and blend until completely smooth. It will be very liquid at this point, but the corn starch and the nutritional yeast will help it set when it cooks.
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Grease a medium sized pan (I used a vintage size 6 cast iron skillet, a 9” square pan would also work well).
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Place 1/2 of the broccoli on the bottom of the pan.
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Spread the rice over the broccoli.
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Place the second 1/2 of the broccoli on top of rice, pressing the pieces into the rice.
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Pour the sauce over the rice and broccoli.
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Cover with aluminum foil.
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Bake for 30 minutes.
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Remove aluminum foil.
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Bake for an additional 10-15 minutes, until the top is turning a light golden brown.